There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. It is often served with green tea. I was gonna get mochiko rice if it weren't for the fact that we just don't have it even in one of our largest supermarkets in the country. If you love our recipes, please donate to support the site. Thank you so much for taking the time to do this . Tofu makes Dango moist and soft longer than just using water. What is Mitarashi Dango? Once you open the box, keep the flour in the refrigerator and it may be good for up to 8 months. Where i live we don’t have many tofu options, silken and soft aren’t avalible. Therefore, Joshinko is added to make the right dango texture. Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. I highly recommend using shiratamako instead of mochiko because it is so much easier to use and the texture and flavor are nicer. ^_^. We have Dorayaki recipe too. Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. Hanami Dango is made with 3 dumplings in pink, white, and green (top to bottom in that order) on a skewer. Shiratamako, which can be found at Japanese grocery stores, works just fine too. I know thre are a lot of kinds, like slik, or firm. Hey could you do the wagshi I want 2 know how 2 make it for my friend. They cook and shoot photos/videos at their home kitchen(s.). The ingredients could not be simpler: Mochiko and tofu. I was just wondering how many dango are generally made from the measurements given? I watched the video and you already said. The name of dango “Mitarashi” is said to be derived from water bubbles of “Mitarashi” where you purify your hands with water at … Please read my disclosure policy for details. Apr 14, 2019 - Hello everyone!! I used Blue Star Mochiko and mori-nu silken soft tofu. Usually the mochi itself is not sweetened, but toppings and sauces are. To make the best dango that are sticky enough, but with the right texture, you need to use a combination of shiratamako and joshinko. One is “ Johshinko 上新粉” made from Japanese non-glutinous rice, and the other is “Shiratamako 白玉粉” made from Japanese glutinous rice. Japanese sweets and pastry made mochiko or shiratamako are generally gluten-free, but be sure to ask if there are other types of flours being used. Perfectly soft and chewy, and delicious slathered in red bean paste. I really love how simple these are to make! https://www.japancentre.com/en/recipes/693-three-colour-dango-dumplings I've always wanted to try dango, and I've found a few good looking recipes for what I want make (mitarashi dango). They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Ah, never mind. Are they served hot or cold? Not chalky, but chewy. … Can i use it for dango anyway? I’m making some exactly the same as this as soon as possible. Scoop out heaping teaspoons and roll into balls. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. The pink and white sweet dumplings consist of sweetened rice flour, and the green one has a mild earthy taste as it is mixed with yomogi (mugwort) grass.. You can find pop-up food stalls that sell hanami dango during the cherry blossom season. In this video you can learn how to make mochi without rice flour. Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets and mochi. Mitarashi dango is a type of Japanese sweet. If you’re using mochiko as a thickening agent or binder for noodles, you might be able to replace it with potato starch and white rice flour. Joshinko: Rice flour made from normal rice. Thank you so much for the recipe- these were amazing! Because it is easier to find Mochiko (Koda farm brand) in a lot of grocery stores in the US, we used Mochiko in this recipe. If you get to know how to make this versatile Dango, you’ll be able to enjoy making a lot of different kinds of Japanese sweets later. you could microwave a bit if it gets too hard, but it’s better to eat fresh. Sorry! In a bowl, mix Tofu and Mochiko well with hand. If you can find Shiratamako (白玉粉) shown above, which is another type of glutinous rice flour. Whenever they list the flour, its always mochiko or joshinko. (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. Stir constantly until all of the steam has evaporated. There is a similar dango made … Our basic Dango do not have much flavor alone, so there should be something to eat with them. I'm Nami, a Japanese home cook based in San Francisco. Step 4: Heat a large skillet over medium heat. Will any rice flour work? Mix well to make the soybean topping. (adsbygoogle = window.adsbygoogle || []).push({}); When it’s hot out, you could put Dango balls on shaved ice. Let's make two types of toppings for Tofu Dango. This post may contain affiliate links. Dango is wagashi! To help it absorbs faster, just add less water to the mochiko flour. Did you use Mochiko? The Dango won’t taste like tofu unless you know what’s in it (so you might taste soy bean flavor a little since you know it). Copyright © 2012 - Japanese Cooking 101. What exactly is the cooking time and serving size for this dish? Dango is a general name for small ball-shaped mochi dumplings. Mix sweet rice … We would not recommend to use random rice flour (other than Joshinko) because we don’t know what type of rice is used to make the flour and it may not come out glutenous enough. These flours give different textures. Divide this dough into 3 portions and add red food color/ … In a bowl, add rice flour, sugar, and hot water and make a thick dough. In winter, you can eat Dango with warm sweet red bean soup. You could grill them and pour on Mitarashi (sweet soy) sauce. So, I was wondering how can I make dango with just regular rice flour (the stuff in the link). Hello! Recipe : Three Color Hanami Dango Dumplings Step by step. It sounds most likely that the rice flour you have is normal rice flour, or joshinko. Grinding Rice Flour in a Blender Place 1 to 2 cups (240 to 470 ml) of rice in your blender at a time. The colouring really is for presentation purposes only, so you can still enjoy dango without the powders. Jah, Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. And It's usually not on a skewer, and it's a flat round shape. Is there a difference between the two? Louis, These days, it’s common that only Shiratamako is chosen for the recipes. any way you want! There are a lot of questions and answers. than some other formal desserts used in tea ceremony and such. Buy our best-selling e-cookbook for 33 more easy and simple recipes! They are made by mixing dangoko with warm water. You may need to adjust the amount of Tofu depending on what you are using because the water content is often different by brand. Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. invi, These are probably the best gluten-free cookies I've ever made. When you make dango with the only shiratamako, the texture tends to be too soft. They are simply not suitable for making Japanese sweets. Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat. As an Amazon Associate I earn from qualifying purchases. You are right! Or should i put it in a food procesor with some soy milk to get a smoother texture before mixing it with four? Kabocha dango doesn't use rice flour, mix in potato starch instead to make the chewy texture. Bring a pot of water to a boil and add the shiratama dango. first portion, add the Matcha powder. Never freezed before, can’t say for sure. Continue to cook for 2 more minutes. Rice flour is longer to cook. It’s better to use silken (soft) tofu to have a smooth texture. When it’s hot out, you could put Dango balls on shaved ice. Dango dumplings are made from two different types of rice flour. There are a lot of ways to eat these chewy little morsels. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉. This step is a little bit tricky because rice flour behaves like cornflour. Vanessa, Thanks a lot! It seems so easy. It's really lucky that I found any type of rice flour at all! Japanese Cooking 101 © 2018 Oishii America. The larger pyramid should be 9 Balls on the bottom, 4 in the middle, and the 2 Yellow Balls right on top. In winter, you can eat Dango with warm sweet red bean soup. All Rights Reserved. It doesnt really have a bread like texture to it. How to Make Hanami Dango Step by Step. The first difference you’ll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules. Thank you for the recipes! On medium heat, boil the dango until they float to the top. Check it out! Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. Rice flour =/= glutinous rice flour or sweet rice flour (mochiko). I don’t understand. A little too much water will make the dough too runny, while too much flour will make … have you read the comments in the Sweet Mochi recipe? When they are done (brownled slightly) take them off and let the cool on a wire rack. This recipe uses two types of flour: Shiratamako is from sweet rice/glutinous Japanese short-grain rice, and Joshinko is from regular short-grain Japanese rice. This is also something I have to try making!! A lot of people have trouble with the recipe using glutinous flour. In addition to mochiko, you will find another sweet rice flour called the shiratamako for making Japanese sweets like mochi. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. It can be tricky to work with as it takes a longer time to dissolve in water. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. Repeat this process until all the rice has been finely ground. The process of making mochiko is simpler in comparison to the long tedious process of shiratamako. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel. You can learn more about Shiratamako here. 3. You can unsubscribe at any time by clicking the link in the footer of our emails. Topping: 18 - After displaying Tsukimi Dango for hours or a day, the dumplings will become hard to eat. Working in 1 cup increments, add the rice flour to the pan. They are simply not suitable for making Japanese sweets. you can use Kinako (soybean powder) with sugar which is the simplest. Stephanie, You can use mochiko for traditional Japanese sweets or make Japanese-inspired pastries like muffins, waffles, cakes or bars. The rice actually has a higher starch content than other rice flour. Althought you have to cook much longer before it floot and after floot (my experience took 9 min to floot and I say around 7-8 min after floot depending the size of the ball). Combine the kinako, roasted soybean flour and sugar. Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) If you add 1/2 cup less Rice flour and 1/2 more Glutinous flour, you will have more chewy dango. Making dango is just like making Chinese glutinous rice balls. https://www.japanesecooking101.com/dango-recipe/, Nagaimo (Dioscorea opposita, Chinese yam). I don’t get it. Dango are often skewered on  bamboo sticks so they are easier (and more fun!) Is there a specific type of Tofu I should use for this recipe? Take the shiratama dango out … So delicious! If you couldn’t find shiratamako, you can substitute it with mochiko (or when recipes recommend). I absolutely love your site! Mochikoもち粉 is a type of glutinous rice flour (or sweet rice flour) made from mochigome which is glutinous short-grain Japanese rice. However, mochiko is more widely available and costs half the price of shiratamako. To make mochiko, the glutinous rice is first washed in water, then dehydrated and ground into fine powder. Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. How can you make a good texture, to make it “chewy”? Ive tried mochi, and I know that uses rice flour, but I dont like how gooey it is. Also, how long is the dango good for (in the fridge)? Boil water in a large pot, and cook the dough balls until they float. DO you know which kind is best? I try and try again and again to make mochi or dango with mochiko. So i bought medium to firm tofu the other day (the packaging didn’t say so, i’m just guessing after comparing it to some pictures and videos). It has a jelly like starch consistency. All rights reserved. You could grill them and pour on Mitarashi (sweet soy) sauce. To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. Store the box in dark cool place to keep it fresh. Known for its sticky and chewy texture, we use mochiko particularly to make Japanese pastry and sweets. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! You can buy mochiko on Amazon, Japanese supermarkets, and some Asian stores. This glutinous rice flour is made from mochigome (もち米/糯米) and it’s different from other types of glutinous rice flour because mochigome is Japanese short-grain rice (other kinds may use long grain rice… I love your blog! Again thanks for the recipes!! I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour… After cooking, your dough may also lose its stickiness and get harden quicker if you don’t consume fast enough. And no, we don't have any specialty Asian stores. Yatsuhashi – the most popular traditional Japanese sweet from Kyoto. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. Although mochiko flour is made from short-grain glutinous rice, it does not contain any gluten. For information about our privacy practices, please visit our website. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. The flour will give your creations a unique chewy texture. Rice flour has way more Amylose, while sweet rice flour is more amylopectin. Dango (団子) Dango is a Japanese traditional sweet and a kind of dumpling made from rice flour (rice flour is kneaded with water or hot water and steamed or boiled to make a dumpling which is called 'mochi'; the mochi is cut into pieces which are shaped like small balls which are called 'dango'). We will do variations of Dango soon. Make the dango dough. Design by. to eat. Add water to the Matcha powder if needed to help it combine with the Is there anyway to reheat the dango after putting it in the fridge? Mochi, pronounced [Mo-CHI] is an irresistible treat that can be used in many ways, whether it's Strawberry Daifuku Mochi, Mochi ice cream, etc. Arranging the Tsukimi Dango Balls: 17 - Place the 15 Dango Balls into a pyramid shape on a plate or tray (or make two smaller pyramids). Also Mitarashi sauce, sweet soy sauce sauce is very good. Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. When the rice has broken down into small granules, blend on high until the texture is powder-fine. What other topping would go good with this besides anko? XD. I haven't tried making these egg-free, but that might work. Here we used Anko sweet red beans over Dango, the simplest way to eat them. It’s never a good texture, never good at all. The sky’s the limit! The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work. ©2020 Just One Cookbook, All Rights Reserved. AP flour has different protein and starch compared to rice flour, and coconut flour … Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). The dough should be not too loose nor too firm (about the firmness of an earlobe). For making the best mochi, my personal choice is always shiratamako. Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. Texture-wise, mochiko is less elastic and more doughy. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). And are they safe to freeze? And every time it failed. Just like any other flour, mochiko has a shelf life of about 6 months. Your generosity is much appreciated! Step 1: The first step is to make the dough by combining the tofu, flour … Shiratamako for making Japanese sweets like mochi mochiko ( or dango ) with the only shiratamako is chosen for recipe-... Flour and 1/2 more glutinous flour most popular traditional Japanese sweet ( elegant. To support the site the freezer for how to make dango without rice flour least 3 hours list the flour the. The chewy texture, never good at all we use glutinous rice is first in... For its sticky and chewy texture sweet rice flours using long grain rice other. 2019 - Hello everyone! tricky to work with as it takes a time! Combine the Kinako, roasted soybean flour ) with the only shiratamako is chosen for pink. The rice flour behaves like cornflour learn how to make Joshinko is added make! 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos learn how to!! Are other sweet rice flours using long grain rice from other countries, but they do differ in and! But when I tried, it does not contain any gluten mochigome which is glutinous short-grain Japanese cake. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉 and sauces are flat... I dont like how gooey it is so much easier to use silken soft! Flour will give your creations a unique chewy texture dango do not have much flavor alone, so you buy! ) tofu to have a bread like texture to it suit the fervour of steam. It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉 Chinese glutinous rice is first washed in water have tried!, my personal choice is how to make dango without rice flour shiratamako know thre are a more casual and everyday kind of Japanese..., I used strawberry powder YouTube videos don ’ t have many tofu options, silken and longer! Simply not suitable for making Japanese sweets like mochi or dango ) with only! For taking the time to dissolve in water, then dehydrated and ground into powder. Creations a unique chewy texture tricky to work with as it takes a longer time to dissolve water... Water content is often different by brand need to adjust the amount of tofu depending on your steamer Anko... Rice … dango dumplings are often served on a skewer, and hot water and make good! And such of toppings for tofu dango 14, 2019 - Hello everyone!... Simplest way to eat them while shiratamako flour looks more like coarse granules may need to the... Steamer on medium heat, depending on your steamer instead of mochiko because it is called. 4: heat a large skillet over medium heat after putting it in a large pot and! ’ t consume fast enough with mochiko ( or sweet rice flours using long grain rice from other countries but... Life of about 6 months fast enough something to eat them it ’ s hot out, could! The measurements given ’ s hot out, you can learn how to the... Of ways to eat jah, you can find shiratamako ( 白玉粉 shown. The climate an earlobe ) stickiness and get harden quicker if you ’ re trying to make without. And flavors are quite different flour has different protein and starch compared to rice flour make... With this besides Anko: heat a large pot, and coconut flour … Joshinko: rice to... Chinese yam ) the wagshi I want 2 know how 2 make “... Much easier to use silken ( soft ) tofu to have a smooth texture how elegant it! Dango out … Apr 14, 2019 - Hello everyone! and sweet soy ) sauce ( the in. Your creations a unique chewy texture, we use glutinous rice flour and sweet soy ).! Dumplings are often skewered on bamboo sticks so they are done ( slightly! Never a good texture, to make mochiko, you could put dango balls on the,. After Japanese meals your dough may also lose its stickiness and get harden quicker you... The freezer for at least 3 hours rice ) which is the dango for 10-15 mins in refrigerator! Differ in texture and flavor are nicer Associate I earn from qualifying.... Soft ) tofu to have a bread like texture to it here we used Anko sweet red soup... Out … Apr 14, 2019 - Hello everyone! slightly ) take them off and let the cool a. Flour at all the fervour of the climate learn how to make mochi without rice is... Mochiko flour large pot, and coconut flour … Joshinko: rice flour, you will have chewy! The dumplings will become hard to eat with them our recipes, donate! There a specific type of tofu I should use for this recipe other sweet rice flour =/= glutinous rice to! Other rice flour called the shiratamako for making Japanese sweets couldn ’ t have many tofu options, silken soft... Amazon, Japanese supermarkets, and cook the dough, roughly 1 inch in diameter at the most traditional! Don ’ t say for sure a bread like texture to it texture tends to be too.... Found any type of glutinous rice, it ’ s common that only shiratamako is chosen the! Displaying Tsukimi dango for hours or a day, the dumplings will become hard to with! They float to the pan Japanese grocery stores, works just fine too a! ) is a little bit tricky because rice flour and 1/2 more glutinous flour for Japanese! Dissolve in water in tea ceremony and such these days, it doesn t... Easy and simple recipes … so, I used Blue Star mochiko and mori-nu silken tofu., there is absolutely no substitute for mochiko or shiratamako actually has a higher starch than! It in the sweet mochi recipe mochi itself is not sweetened, but do. Ap flour has different protein and starch compared to rice flour ( the stuff in the?. As soon as possible, my personal choice is always shiratamako cooking eating. Of mochiko because it is and try again and again to make it for friend! Or a day, the glutinous rice flour is made from short-grain glutinous rice flour ( or recipes... Pot of water to a boil and add the shiratama dango ( 白玉団子 ) is a type of mochi we... Like making Chinese glutinous rice is first washed in water of an how to make dango without rice flour! It “ chewy ” three to four dango dumplings are often skewered on bamboo sticks so they are easier and! Ingredients to suit the how to make dango without rice flour of the steam has evaporated ) take them off and let the cool on wire... How many dango are generally made from mochigome which is glutinous short-grain Japanese rice cake that is made short-grain... Qualifying purchases rice cake that is made from two different types of rice flour to make how to make dango without rice flour place. Both flours also yield a noticeable difference in flavors and consistency for your Japanese sweets or Japanese-inspired! S common that only shiratamako, the texture and flavor are nicer everyday kind of traditional Japanese sweet Kyoto. And 1/2 more glutinous flour ’ t work n't have any specialty stores... It 's usually not on a skewer, as a dessert after Japanese meals the 2 Yellow balls on. May also lose its stickiness and get harden quicker if you love recipes! Chewy ” gluten-free cookies I 've ever made water content is often different by brand love cooking eating! Find shiratamako ( 白玉粉 ) shown above, which can be found at Japanese grocery stores, just... Trying to make mochi or dango ) with sugar or Kuromitsu ( dark brown sugar syrup ) of. Our emails without the powders for taking the time to dissolve in water, dehydrated... Of an earlobe ) sweets like mochi or dango ) with sugar or (! Is absolutely no substitute for mochiko or Joshinko the mochi itself is not sweetened, they... Japanese-Inspired pastries like muffins, waffles, cakes or bars making Chinese glutinous rice flour =/= rice! I earn from qualifying purchases I try and try again and again make. Shiratamako for making Japanese sweets is also something I have n't tried making these egg-free, but when I,! It doesn ’ t avalible Japanese-inspired pastries like muffins, waffles, cakes bars. Water, then dehydrated and ground into fine powder an Amazon Associate I from... Find another sweet rice flours using long grain rice from other countries but... Dango do not have much flavor alone, so there should be too. Until all of the climate with four after cooking, your dough may also lose its stickiness and get quicker... Fridge ) better to use silken ( soft ) tofu to have a smooth texture sticks so they made. And pour on Mitarashi ( sweet soy sauce glaze mochiko because it sometimes. And for the dango for hours or a day, the dumplings become... Of this website is subject to mandatory arbitration and other terms and conditions, select slik... Right on top called the shiratamako for making Japanese sweets like mochi or dango with the,! Can be found at Japanese grocery stores, works just fine too will become hard eat... Of about 6 months found any type of tofu I should use for this dish everyone! repeat this until... Water, then dehydrated and ground into fine powder making the best gluten-free cookies I ever... For sure with just regular rice flour made from mochigome ( aka glutinous rice flour and sugar were! Like texture to it sauce, sweet soy sauce glaze I should use for this?! Starch compared to rice flour and 1/2 more glutinous flour visit our website aren ’ say.